Ken from CA Member Profile - Community

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Ken from CA

Living In: Camarillo, California, USA

Member Since: Jun. 2007

Cooking Level: Expert

Cooking Interests: Grilling & BBQ, Slow Cooking, Mexican, Italian, Gourmet

Hobbies: Gardening, Wine Tasting

Recipe Box 105 recipes

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Title
Type
Overall Rating
Member Rating

Mexican Pesto
By: Ken from CA
Kitchen Approved

Bhuna Gosht
By: SUSMITA
Kitchen Approved

Brick-Oven Pizza (Brooklyn Style)
By: CDM68
Kitchen Approved

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Photos 6 images

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Milk Braised Pork Loin

Simple Carnitas

About this Cook

I live in Southern, CA with my wife of 14 yrs and our 2 kids.

My favorite things to cook

Short ribs, any Italian or Mexican (I love chili peppers), Pork shank(osso buco), salads.

My favorite family cooking traditions

My Mom taught me about using different herbs and spices when I was young. She worked 2 jobs, so she taught us to cook at an early age.

My cooking triumphs

The first time I was hired to cook a dinner party. Everything went great and was hired to cook for another party.

My cooking tragedies

I'm always making up new recipes and using my family as guinee pigs. Too many tragedies to mention.

Recipe Reviews 7 reviews

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Arrachera (Skirt Steak Taco Filling)

Used this on a thick skirt steak. Not for tacos, just a steak. Very, very good. I didn't have any white pepper(had used it all up) so I substituted chipotle hot sauce. Added juice of 1 lime and low sodium soy sauce. Excellent flavor. Family gobbled it up w/ avocado salsa. Thanks ShareBear!

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Reviewed On: Oct. 21, 2009

Sweet and Sour Pork III

This was a good version. The sauce was very much like takeout. I enjoyed it while my family didn't care for it. Added a little extra cider vinegar to cut the sweetness.

0 users found this review helpful

Reviewed On: Oct. 15, 2009

Slow-Cooked German Short Ribs

Very good overall. Doubled the sauce. Used half sweet chili sauce and half ketchup. Added 1 diced carrot, 1 diced red bell pepper 1 can chicken stock and 2 extra Tablespoons cider vinegar. Salted and peppered then dusted w/ flour. Sauteed the veggies in the stockpot used to brown the meat and deglazed w/ the wine and stock. Cooked in heavy pot in 325 degree oven for 3 hours. Removed meat, blended remianing stock w/ immersion blender and reduced by half. Returned meat to coat.

1 user found this review helpful

Reviewed On: Oct. 10, 2009